Outlet Manager (Asian and/or Mediterranean Specialty) at Accor

Dubai, Dubai, United Arab Emirates -

Full Time

Start Date

Immediate

Expiry Date

30 Mar, 26

Salary

0.0

Posted On

30 Dec, 25

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Leadership, Team Management, Budget Management, Communication, Training, Motivation, Customer Service, Hygiene Standards, Inventory Management, Health and Safety, Interpersonal Skills, Problem Solving, Time Management, Presentation Skills, Attention to Detail, Culinary Expertise

Industry

Hospitality

Description

Company Description Fairmont The Palm is a luxury, world-class resort located on the iconic Palm Jumeirah Island in Dubai. The hotel features 391 guest rooms and suites with dedicated Fairmont Gold rooms and lounge. A total of 11 food and beverage outlets on property offer international dining options including Michelin Guide recommended 2022 and 2023 Little Miss India, Frevo - Brazilian Churrasco experience, Seagrill Bistro, Ba Restaurant and Lounge, Blowfish, Flow Kitchen, The Cigar Room, Vuvuzela and others. Fairmont The Palm also features an expansive pool and beach area with a health club, Serenity Spa Dubai - The Art Of Well Being and the Fairmont Falcons Kids’ Club. Job Description Oversees and plans in the day-to-day management of the outlet. To have a great front of house presence, be a leader and inspire your team. Maintain responsibility for the overall strategic planning, development and success of the outlet and fully collaborate with the with the DOFB and Head Chef. Ensure all necessary and approved actions are taken to achieve both short- and long-term goals / objectives. Assume responsibility for budget management including the management of direct and indirect costs. Maintain responsibility for leading, inspiring and motivating the outlet team to achieve stability, productivity and loyalty. To ensure the proper implementation of all company policies and procedures and to provide timely feedback to the DOFB on how the policies and procedures could evolve to ensure a continually improving guest experience. To attend training, team meetings as required. To communicate company policies, procedures and standards and to ensure that these are fully understood, implemented and adhered to by all team members. To be accountable about the recruitment and training of team members and to manage and motivate team both as individuals to realize their maximum potential. To plan and action the training and development of the management team. To communicate regularly and effectively with all team members through team meetings, evolve conversations and one to one coaching. To manage and motivate a large team and to create a strong sense of belonging. Build and maintain effective relationships across the business, acting as a figurehead for the outlet and driving improved productivity, turnover and profitability. To consistently practice and act as a role-model in the delivery of the highest standard of guest service. To embrace what company offers and to enthusiastically ensure all team members are proficient in this area and can effectively communicate to others. To effectively receive and channel guest feedback to maintain the highest possible standard. To achieve and maximize sales and profit targets as set by the DOFB. To ensure that adequate staffing levels are maintained, staff costs are within the budget. To be responsible for the implementation of the company’s money handling procedure and the timely and accurate banking of all monies within company guidelines. To ensure daily safe checks and end of night sales administration are completed accurately. To ensure adequate stock levels of consumables/chemicals/drinks and restaurant equipment are maintained. To ensure that all controllable costs to include wastage are kept to a minimum, whilst actively seeking new ways to improve the profitability of the restaurant. To adhere to money/banking procedures in line with company policy. Identify business opportunities, which provide greatest return on investment, aligned with company strategy. To establish and maintain stock inventory on weekly & monthly basis to agreed levels. To support the Head Chef to establish and maintain excellent relations with suppliers to ensure efficient, documented, accurate and timely deliveries. To ensure the consistent quality, rotation and levels of stock. To ensure that all company assets, cash, stock, property and goods are always well cared for and secure. To maintain health and safety requirements. To establish, maintain and monitor the highest standards of hygiene and Health & Safety in accordance with all statutory, legal and company requirements. To maintain the highest personal standards of presentation, dress and behavior and to ensure that this is maintained by all team members. To maintain the highest standards of cleanliness and hygiene in all areas of the restaurant’s environment, utensils, goods and equipment. To carry out daily pre-shift opening check to ensure the restaurant and bar standards of appearance and cleanliness are to the required standard, as well as good housekeeping check –lighting, music, clear fire exits. To carry out last man out checks on close downs to ensure the safety of the company’s Assets. Qualifications Excellent reading, writing and oral proficiency in English Must possess experience in either Asian and/or Mediterranean Specialty Cuisine Experienced in all aspects of restaurants service Must be well-presented and professionally groomed at all times Excellent leader and trainer with strong interpersonal skills and attention to detail Ability to motivate employees to work as a team effectively and productively Must possess good communication skills for dealing with diverse staff Ability to coordinate and prioritize multiple tasks Job-Category: Food & Beverage Job Type: Permanent Job Schedule: Full-Time

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Responsibilities

The Outlet Manager oversees the day-to-day management of the outlet, ensuring strategic planning and collaboration with the DOFB and Head Chef. They are responsible for budget management, team motivation, and maintaining high standards of guest service and hygiene.